Use and Care Manual

© 2020 Hestan Commercial Corporation
23
EN
COOKING WITH THE OVENCOOKING WITH THE OVEN
The following pages will help you with the various oven controls. Your recipe will guide you on
which cooking modes are best. However, food safety (handling, cooking, storage) is very important
in preventing food-borne illness. The table below are recommendations to keep you and your family
safe.
FOOD ITEMFOOD ITEM SAFE MINIMUM INTERNAL TEMPERATURESSAFE MINIMUM INTERNAL TEMPERATURES
GROUND MEATS (BEEF, VEAL, LAMB, PORK) 160°F [72°C]
BEEF, VEAL, LAMB ROAST, STEAKS, CHOPS Medium Rare - 145°F [63°C]
Medium - 160°F [72°C]
Well Done - 170°F [77°C]
PORK ROAST, STEAKS, CHOPS Medium - 160°F [72°C]
Well Done - 170°F [77°C]
HAM Un-cooked - 145°F [63°C]
Reheat cooked hams packaged in USDA-
inspected plants to 140 °F [60°C]
and all others to 165 °F [74°C]
GROUND CHICKEN/TURKEY 165°F [74°C]
WHOLE CHICKEN/TURKEY 180°F [82°C]
POULTRY BREAST, ROASTS 165°F [74°C]
POULTRY THIGHS & WINGS 165°F [74°C]
STUFFING (cooked alone) 165°F [74°C]
EGG DISHES 160°F [72°C]
FISH & SHELLFISH 145°F [63°C]
LEFTOVERS 165°F [74°C]
CASSEROLES 165°F [74°C]
• Safe minimum internal temperatures per US Dept. of Agriculture Food Safety & Inspection
Services guidelines.
USING THE OVEN (CONTINUED)